Results 161 to 170 of about 4,984 (254)
Dehydration‐driven organization of metabolites into NaDES‐like assemblies in orthodox seeds
Summary Desiccation tolerance in plants, especially during orthodox seed dehydration, relies on compatible solute accumulation, complex molecular mechanisms, and intermolecular organizations that remain poorly understood. We combined metabolite profiling, mass spectrometry imaging, and electrospray and cold‐spray ionization mass spectrometry to ...
Youcef Haddad +11 more
wiley +1 more source
Unravelling Rheology and Structural Properties of Polysaccharides from Porphyridium Purpureum After Alkali Pre-Treatment. [PDF]
Akter F +5 more
europepmc +1 more source
Abstract Maintaining optimal oral hygiene is important for overall oral care, ensuring the well‐being of teeth and their surrounding tissues. In addition, it promotes fresh breath and a pleasing smile. A key element of oral self‐care is the daily use of toothpaste during regular brushing.
Maud Joosstens +2 more
wiley +1 more source
Abstract Background Cryopreserved red cell concentrates (RCCs) glycerolized using a high glycerol (40%) method can be stored below −65°C for up to 30 years; however, units may be inadvertently warmed above −65°C due to freezer failures, human errors, or routine inventory management.
Jayme Kurach +8 more
wiley +1 more source
Leveraging bond dissociation kinetics to tune shear-thickening behavior in dynamic covalent tetra-PEG hydrogels. [PDF]
Crowell AD +6 more
europepmc +1 more source
Preparation and Characterization of Alginate-Based Bioinks for Three-Dimensional Bioprinting of Cell-Laden Constructs. [PDF]
Dahlan NA +7 more
europepmc +1 more source
Subduction-like process in Europa's ice shell triggered by enhanced eccentricity periods. [PDF]
Kihoulou M +4 more
europepmc +1 more source
Staling Behavior of Chickpea‐Enriched Bread: A Dynamic Mechanical Analysis Approach
ABSTRACT Bread is a staple food widely consumed worldwide and therefore represents an excellent vehicle for increasing nutrient intake. In this context, the incorporation of chickpea flour into bread offers promising nutritional benefits; however, its impact on bread technological quality remains underexplored. This study investigated staling phenomena
Marcello Gigliotti +2 more
wiley +1 more source
AI for food: accelerating and democratizing discovery and innovation. [PDF]
Kuhl E.
europepmc +1 more source
Comparative analysis of the structural, thermal, and textural properties of four animal‐based seafood species – salmon, scallop, squid, and snapper and their commercially available plant‐based analogues. ABSTRACT This study compares the structural and functional properties of four animal‐based seafood species such as salmon, scallop, squid, and snapper,
Deepa Agarwal +6 more
wiley +1 more source

